Sopa paraguaya
A dense corn and cheese bake with onion which, despite its name, is eaten with a fork.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Slice the onion thin and sweat it in the fat over a low heat for twenty minutes, until soft and sweet.
Pour the milk over the onion, take it off the heat and cool it to lukewarm.
Crumble the cheese and mix it with the corn flour and the sweetcorn kernels.
Stir in the onion and milk mixture and the yolks, salting cautiously; the cheese is salty already.
Whip the whites to firm peaks and fold them in with a spatula in three additions.
Spread the mixture into a greased tin in a four-centimetre layer.
Bake at 190 °C for fifty minutes, to a deep golden crust. Rest it twenty minutes before cutting.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Aterovi · Public domain